The succulent belly meat and the crisp crackling make this pork belly a taste sensation.
To unlock the real flavour, simply place the belly skin side up in a roasting pan. Drizzle with olive oil and sprinkle the skin with salt.
Place in a preheated 180°C oven for 1.5 hours or until the skin is crisp. Remove from the oven and slice across the grain of the meat.
Delicious served with a sauce of extra virgin olive oil, cider vinegar, capers, chopped parsley, diced gherkins and roasted red capsicum.
